To understand, you have to know who Mam-Maw was. Mam-Maw, my great-grandmother, the matriarch of our family, the queen of rebellion, my namesake, and the reason for Jesus in all of our crazy lives. Mom says I'm just like her, and I couldn't think of a better compliment.
Unfortunately, Mam-Maw suffered a series of strokes and passed away before my mom and aunt could get her to give a detailed recipe for her fabulous spaghetti, but this is the recipe my mom and Aunt Glenda came up with based on what Mam-Maw did tell them before she passed away. We all think they've done a great job figuring it out, but everyone knows it will never be exactly the same as when Mam-Maw made it. This dish makes a house feel and smell like a home. What better way is there to make people feel welcome in your home than to make a tried and true recipe that has been passed down for 4 generations? I personally can't think of one. I hope your people love this as much as mine do!
- 1 Large Port Roast
- 1/3 Cup Olive Oil
- 1/2 Cup Flour ( for dusting meat)
- 1 Medium-Large Onion
- 5 Cloves Garlic
- 8-6oz Cans Tomato Paste (Regular or w/Italian Seasoning)
- 1 T Oregano
- Salt and Pepper to taste (I like a lot, but other people in my family make it with far less than I do, so you do you here)
- 1 t Brown Sugar
- 1 Large Pack of Spaghetti Noodles
- 5.5-6 Quarts Water
What You'll Need:
- A really large pot (like REAL big)
- Large Pan
- Wooden spoon
- A second large pot
Lets Get Cooking!
- Cut pork roast into 1 inch cubes and season with salt and pepper
- Heat Olive Oil in large pan
- Put large pot of water (5.5-6 Quarts) on high heat to boil
- Dust meat with flour, fry in batches in hot oil
- Remove from pan and drain on paper towels.
- Brown garlic in pan you cooked meat in, add tomato paste, onion, and oregano. Sear over medium high heat until very aromatic.
- Add tomato paste mixture into boiling pot of water and "stir, stir, stir," as my momma would say. You want to make sure the mixture is 100% smooth and begins to thicken a bit.
- Add in meat.
- Cover and reduce heat. Simmer sauce for at least 6 hours, stirring every 20 minutes or so to make sure sauce does not burn or stick to the bottom. The key here is the longer and slower this cooks, the better it is. If I make this for a party, I will often make it the day before, then reheat it the next day because, as my husband says, "Spaghetti sauce is SO much better the second day."
- When ready to serve, boil another big pot of water. When the water begins to boil, add a handful of salt, and then the spaghetti. Cook until spaghetti noodles turn a lighter yellow color and are al dente.